Roast Mushroom & Garlic Soup with Whole Wheat Croûtons Recipe

Ingredients :

Serves 1

• 2 open-cap mushrooms

• 2 garlic cloves

• 1 slice whole wheat bread, cut into small cubes

• 1 tsp olive oil

• 2 tbsp dried porcini mushrooms

• generous 1 cup vegetable stock

• 1 tsp fresh thyme leaves

• 1 tsp vegetarian Worcestershire sauce

• 1 tsp half-fat crème fraîche, (optional)

• pepper

• few fresh thyme sprigs, to garnish

Method :

1. Preheat the oven to 350°F/180°C. Loosely wrap the open-cap mushrooms and garlic in foil and place in the oven. Bake for 10 minutes, open the foil, and bake for 5 minutes more.

2. To prepare the croutons, drizzle the bread cubes with the olive oil on a cookie sheet and bake for 10-15 minutes, or until golden brown.

3. Meanwhile, put the porcini mushrooms, stock, and thyme leaves in a pan with a lid. When the open-cap mushrooms are cooked, remove them from the oven, unwrap, slice, and add them to the pan with the Worcestershire sauce, roasted garlic, and the mushroom juices. Season with pepper. Cover and simmer for 15 minutes over low heat.

4. Let cool slightly and process half the soup in a blender for a few seconds. Return to the pan and reheat gently. Stir in the crème fraîche, if using, and adjust the seasoning to taste. Transfer to a bowl, sprinkle with the croûtons and sprigs of thyme, and serve.